Meat and Egg Soup
Besides pork, you can use any other meat in this dish. Keep in mind that cooking time, flavor, and calorie content will vary. For example, beef takes longer to cook than pork, while chicken or turkey cooks faster.
Updated : 11 August, 2025
Easy
About 30 min.
Ingredients
300 grams
Pork
3
Potato
2
Eggs
1
Carrot
1
Onion
50 grams
Vermicelli
2 liter
Water
20 grams
Vegetable oil
to taste
Greens
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use any type of meat for the broth. I’ll use pork. You can use meat with or without bones. Hard-boil the eggs in boiling water for 7-8 minutes, then cool them in cold water.
Step 2
Place the meat in a pot with cold water and bring to a boil. Remove any foam that appears during boiling. Simmer for about 1 hour. Then remove the meat, cut it into smaller pieces, and return it to the broth. Straining the broth is optional.
Step 3
Peel, rinse, and cut the potatoes into pieces. Add them to the broth and cook for about 15 minutes.
Step 4
Peel, rinse, and chop the onion and carrot. Grate the carrot and finely chop the onion.
Step 5
In a hot pan, add vegetable oil and sauté the onion and carrot for 2-3 minutes. Then transfer the sautéed vegetables to the soup pot.
Step 6
Peel and chop the hard-boiled eggs. Add them to the soup.
Step 7
Add vermicelli. Season with salt and spices to taste. Cook for another 2-3 minutes.
Step 8
Add fresh herbs and remove the pot from the heat. Serve the soup hot in bowls. Enjoy!